Saturday, March 30, 2013

Dinner Rolls for Eggless Baker's Group


I never feel jittery about baking cakes, but breads…they give me a heart attack!..My daughter tells me..maa..they are so easy, but no I don’t think so.This is the second batch I baked, right on the day when we have to post..again I was jittery..and yet not satisfied!.The first batch was like dough..did not rise at all..okay may be something wrong with the yeast.The second batch is actually not bad, but can be better and specially looking at Gayathri’s  bunnys I feel ..wow!..That wow factor is missing!..I could not bake a third batch..but shall do so and then update this post.I guess I need lot of practice.


Any way coming to the recipe..I followed Gayathri’s recipe and scaled it down…all I did was used fresh yeast instead of dried.I was not sure and did not want to take a risk!!
2 ½ cups all purpose flour
1 tsp salt
½ tsp baking soda
2 ½ tsp fresh yeast
¼ cup sugar
1 cup milk
¼ cup butter.
Mix butter and milk and microwave for 15 secs or till butter melts.
Bring the milk to room temperature.
Add salt, soda, sugar and yeast to the flour.
Mix well.
Bind the dough with the buttered milk.The dough will be sticky.
Sprinkle some flour on the cooking counter and knead the dough for about 10 minutes, till the dough is no more sticky.
Place it in a well oiled bowl, covering with a cling film., till it doubles.
Punch down  the air and shape the dough into even sized balls.
I divide the dough in half and made balls from one lot and twisted them like a rope and made spirals…just for fun!!
Brush them with milk.
Top them with sugar or sesame seeds.
Bake them at 175 deg for 15-20 minutes.




I served these with  Blue berry Jam.

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Tuesday, March 26, 2013

Crunchy Cucumber Salad

BM # 26   Day 3


Cucumbers as you all know are my favorite, and this salad is simple, quick and really delicious.One thing you ought to remember..to serve it chilled.A warm salad tastes absolutely horrible.Today is the final day for this edition of BM, but we are meeting next month….for a month long marathon, so friend’s do come back .


What we need....
Cucumbers, peeled and cubed 
Apples , cubed 
Potatoes, boiled, cubed 
Cranberries, Blue berries, Raisins 
Pomegranate pearls 
Ready eggless mayo 
Salt to taste 
Pepper to taste 
Dried or fresh parsley
Garnish
Walnuts, chopped 



How to go about
Take a bowl of water, add ice to it.
Add chopped cubed, apples and cucumbers along with ½ tsp lemon juice.
Drain after 15 minutes.
Mix all the other  ingredients.
Garnish with walnuts.
Serve chilled.




The proportions to this salad are totally up to your choice..they will not make much difference to the basic taste.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26
also linking it to Kalyani's Summer Splash.
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Monday, March 25, 2013

Thai Salad with Raw Papaya

BM # 26    Day 2

We have a whole lot of Papaya trees all around the garden.Normally we do not pluck them till they are ripe, it’s only when a papaya falls from the tree or I feel like making a Thai salad that I pluck it raw. This Thai salad has a sweet, tangy, spicy and crunchy flavor and I am sure you will love it. It's one of the most relished salad in our family. So here is a Thai salad for the  second day of this week's BM.

3 cups raw papaya, grated
½ cup carrots, grated
½ tbsp chopped green chilly
½ cup crushed peanuts
2 tbsp brown sugar / regular sugar
1 tbsp tamarind
1 tsp chilly powder
1 tbsp soy sauce
2 tbsp lemon juice
2 tbsp chopped coriander leaves
Salt to taste
Combine all ingredients and toss well.
Serve chilled.



After making this salad it is best to let it be in the refrigerator for at least an hour,so that the flavors infuse.

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Sunday, March 24, 2013

Beetroot Salad

BM # 26   Day 1

Summer is the time when we love to eat those chilled salads .I wish I could go on just salads for a while, but somehow just cant do that.My son is one salad freak and he loves to go on a month long salad diet.This is the time when my frantic search on google begins. It’s rare that I repeat the salads. For the last week of BM #26 I have picked up salads. So for the first day , here is a quick  simple salad, but with a wonderful taste, and quite filling too.

2 medium beet roots, boiled
1 onion, finely chopped onion
Handful crushed walnuts
Salt to taste
Black pepper
Lemon juice
Olive oil
Boil the beet root and peel it.
Cut it into slices.
In a bowl, mix beet root , onion, salt , pepper and some lemon juice.
Drizzle some olive oil.Mix .
Transfer to a serving plate .
Garnish with fresh coriander leaves and walnuts.



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Tuesday, March 19, 2013

Ragda Pattice / Potato Cakes with Lentils

BM # 26   Day 3


Ragda Pattice is a snack from Maharashtra, but very popular in Gujrat. I have faint memories of child hood when I visited my grandparents house in Mumbai. There was a old man , called Ganesh who sold these beautiful pattice. His way of preparing was a little different. Usually the dish has a patty and spiced white grams, with spicy, tangy and crunchy accompaniments. Ganesh’s way of preparing this was a little different he even added pav to the Ragda Pattice. Ever since I started making this dish, I always add pav to it and serve it as a complete meal. Looking at the way all the things are piled up, my friends call this dish”A Mountain”. Here is my version of Ragda Pattice for the third day of BM.

Ragda 
250 gms white peas, soaked overnight 
2 tomatoes, pureed 
1tsp cumin seed 
1tsp chilly ginger paste 
¼ tsp red chilly pwd 
½ tsp coriander pwd 
1tb sp mint and coriander chutney 
Salt to taste 
Boil the peas with salt and a pinch of turmeric pwd. 
Heat oil ,a dd cumin seed and tomato puree’. 
Saute’ and add the rest of the ingredients, along with the boiled peas. 
Mix well and add water to make a thin runny gravy. 

Pattice 
4 large potatoes 
1tb sp corn flour 
Pinch turmeric pwd 
Salt to taste. 
Mash the potatoes. 
Add corn flour, turmeric pwd and salt . 
Mix well and divide the mix into four balls. 
Flatten these and make like cutlets. 
Shallow fry.

Accompaniments 
Pav 
Chopped onion 
Chaat masala 
Lemon juice 
Coriander leaves 

Optional garnishing' s 
Chopped tomato 
Chopped beet root 
Pomegranate pearls 

Serving Style 
Cut a pav into two. 
Place the patty over the pav. 
Pour the gravy along with some peas. 
Put all the chutneys, onion and sev. 
Sprinkle chaat masala and drizzle lemon juice. 
Finally garnish with coriander leaves.






Linking this to Kid's Delight hosted at Simply Tadka

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Monday, March 18, 2013

Jhal Muri

BM # 26   Day 2

Jhal Muri , the street food from Calcutta for the 2nd day of this BM.
Jhal Muri is a road side snack which is very popular in Calcutta.Something like the Mumbai bhel. Of course the ingredients vary, but the star ingredient "puffed rice or murmuras" remain the same.
Our college was in one of the most posh areas of Delhi and it had a wonderful market. Everyone knows that Delhi markets are full of eatery joints. I remember the stall where we would have our Bhel puri and Jhal muri.The vendor would prepare the muri, while we sipped the juice at the adjoinig stall.we would collect the muri packet and relish it while walking back to college.The mustard oil gives this snack a interesting and unique flavor.

All these years I never really bothered to understand why this dish was called Jhal muri. Only recently I learnt that Jhal means spicy and muri is the puffed rice. 

You get a special masala for the muri, but I have always made it with the regular spices and the results have been fantastic.There is no particular recipe to it, it is just that you mix in the ingredients in the ratio you like . I have put in the way I make for myself. You could minus or add whatever you wish to.

2 cups puffed rice
1 tbsp potatoes, boiled and finely chopped
1 tbsp cucumber, peeled and finely chopped
1 tsp onions, finely chopped
1 tsp coconut, finely chopped
1 tsp roasted peanuts
1/4 tsp black salt
1/4 tsp roasted cumin powder
Red chilly powder
Salt to taste
Few drops mustard oil
Lemon juice
Fresh coriander leaves 
Mix in all the ingredients and garnish with fresh coriander leaves.
Serve immediately. 




Some people like to add chopped tomatoes too, but I avoid it as it makes it soggy very fast .
This goes to Kid's Delight at Simply Tadka



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26
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Sunday, March 17, 2013

Jasuben Pizza / Gujju Pizza

BM # 26   Day 1

Street food is always a delight, whether it's the kids or grown ups....we all love it. For this week of BM I have chosen to make street food and for Day 1 it is Pizza. Jasuben's pizza! Now you must have heard of Domino's pizza or Italian pizza, but Jasuben...No !



Jasuben is the name of a lady who started making home made pizzas here in Ahmadabad, she gained popularity and now people are crazy for this pizza. This is no where near the original one.The base of the pizza is crisp like a biscuit , the purée is as good as tomato ketchup and absolutely no exotic toppings.



After the purée is spread , some onions and capsicums are thrown in and the pizza is baked, cheese comes in later,The cheese is grated lavishly and if a new person gets to see this for it's hard to guess what the dish is. The pizza is totally covered with finely grated cheese and this is the regular cheese , and not the mozzarella cheese. 



The size of a pizza is like a Gujarati roti, and it is sold for RS 50/- I have captured some glimpses of this pizza center. And now let's get on to make this delicious pizza... 

Pizza crust

1/2 cup all purpose flour 
1/2 cup wheat flour
2 tsp oil
1/2 tsp carom seeds
1/2 tsp baking powder
Salt to taste
Bind a semi soft dough.
Make balls from it.
Roll into small chapatis. 


Purée'
500 gms tomatoes
1 large onion
1/2 tsp sugar 

1/2 tsp red chilly pwd
1 tbsp ketchup
Salt to taste
Blanch the tomatoes.
Peel them and crush them.
Heat a tsp of oil.
Add chopped onions and sauté.
Add the tomato pulp.
Cook for about 5-7 minutes.
Add salt ,sugar and red chilly powder.
Cool and blend this to a smooth puree'.

Toppings

Chopped onions
Chopped capsicum
Grated cheese 

Assembling the pizza
Place the rolled chapati on a baking tray .
Apply purée.
Sprinkle the chopped onions and capsicum.
Bake in a preheated oven for 10 minutes.
Top with grated cheese.





















And now over to the street.....







This pizza is really crisp and crunchy, the non baked cheese lends a unique flavor to it.It has no herbs , no exotic toppings, yet it tastes yum .
This Pizza goes to Kid's Delight , hosted at Simply Tadka.


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